Geoff Humphrey's BrewBlog > Brew Sessions > Liège 1914 [Belgian Pale Ale]

Liège 1914

Specifics

Style:

Belgian Pale Ale — BJCP Style Information

Category:	Belgian and French Ale
Number:	16B

A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale.

Commercial Examples: De Koninck, Speciale Palm, Dobble Palm, Russian River Perdition, Ginder Ale, Op-Ale, St. Pieters Zinnebir, Brewer’s Art House Pale Ale, Avery Karma, Eisenbahn Pale Ale, Ommegang Rare Vos.

Brew Date:

November 22, 2009

Tap Date:

January 1, 2010

Yield:

10 gallons

Color (SRM/EBC):

9.1/17.8

Bitterness (Calc):

24.2 IBU (Rager)

BU/GU:

0.43

Calories:

184 (12 ounces)

Conditioning:

Keg

ABV:

5.9%

ABW:

4.6%

Batch No:	29-2009
OG:	1.056
OG (Plato):	13.81° P
Target OG:	1.053
FG:	1.012
FG (Plato):	3.07° P
Target FG:	1.012
Real Extract:	5.01° P
App. Atten.:	77.8%
Real Atten.:	63.7%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

11.00 pounds

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

54.3% of grist

0.75 pounds

Crystal Malt 60L

Color (L):	60 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.

3.7% of grist

1.50 pounds

American Munich Malt

Color (L):	10 °L
Info/Use:	Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

7.4% of grist

7.00 pounds

American Wheat Malt

Color (L):	2 °L
Info/Use:	Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

34.6% of grist

20.25 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	10 gallons
Evaporation Rate:	1.33 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	12.4 gallons	10 gallons (final boil volume) ÷ 0.96 (cooling) + 2 gallons (boil evaporation)
Grain Amount:	20.3 pounds
Grain Absorbtion:	4.3 gallons
Total Water Needed:	17.7 gallons	12.4 gallons (runoff) + 4.3 gallons (grain absorbtion) + 1.00 gallons (equip. loss)
Mash Water Needed:	6.7 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	11 gallons	17.7 gallons (total water) – 6.7 gallons (mash water)

)

100% of grist

Hops

0.70 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget, Northern Brewer
Example:	Lager, Pilsner, Stout

12.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

8.8 AAUs

0.70 ounces

Willamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggles
Example:	English-style Ale, Porter

4.5% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

3.2 AAUs

0.70 ounces

Willamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggles
Example:	English-style Ale, Porter

4.5% Pellets @ 15 minutes
Type: Aroma
Use: Boil

3.2 AAUs

2.10 ounces

Total Hop Weight

15.1 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Canadian/Belgian
Manufacturer:	Wyeast
Product ID:	3864
Type:	Ale
Flocculation:	Medium
Attenuation:	75-79%
Alcohol Tolerance:	High
Temperature Range:	65–80°F
Amount:	2000 ml

Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:	10.00 gallons	Boil Volume:	12.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.80 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	1.00 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C
Notes:	Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Single Infusion Mash, Medium Bodied Beer, No Mash Out

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4
PPG:	27.2	Efficiency:	80.8%
Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	60 min.	154°F	Add 100% of mash water at 166° F / 74° C

Water Profile

Highlands Ranch, Colorado

Calicum:	31.4 ppm
Bicarbonate:	56.9 ppm
Sulfate:	41.1 ppm
Chloride:	0.9 ppm
Sodium:	27.0 ppm
Magnesium:	3.5 ppm
PH:	5.4%
Notes:	Filtered through standard charcoal system.

Fermentation

Primary:	7 days @ 68° F
Secondary:	10 days @ 68° F
Age:	28 days @ 50° F

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